Chickpea, Spinach and Harissa Stew (4)

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Harissa paste is a staple of Tunisian cooking and is their equivalent of tomato ketchup. It is made from a combination of chilis, roasted red peppers, spices, herbs and garlic. It adds a zing to soups and stews. My recipe can either be served as a vegetarian or vegan main course or as a side dish.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 medium sized onion – finely chopped

1 large garlic clove – grated

1 tbsp. harissa paste

1 and 1/2 cups passata

1 cup chicken/vegetable broth (add more broth at the end of cooking if you want a thinner sauce)

4 oz. baby tomatoes

1 x 15 oz can of chickpeas

5 oz baby spinach

Heat seasoned olive oil in a cast iron casserole dish with a lid and when sizzling add onion and let soften and brown, then add the garlic and cook for a couple more minutes.

Add harissa paste, passata, broth, tomatoes, chickpeas and spinach. Bring to a boil, then turn down heat and simmer with the lid on for some 20 minutes until tomatoes are bursting their skins.

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A Greek Way with Lamb Chops (4)

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Imagine gathering the flavors that to me conjure up Greek food – lamb, black olives, tomatoes, potatoes, lemon, oregano, feta cheese – and tossing them all together then cooking them in the oven in a large baking dish until the meat is tender and juicy, the potatoes a little crisp, the tomatoes bursting with juice. Dinner party worthy.

Pre-heat oven to 375 degrees

4 x loin lamb chops

1 large onion – sliced

2 large cloves garlic – roughly chopped

8 oz. baby tomatoes – halved

2 oz. black olives – pitted and cut in half

12 oz. new potatoes – cut into 1 inch chunks

1 tbsp. each of fresh oregano, thyme, parsley – finely chopped

Juice of half a lemon

3 tbsp. olive oil

Salt and freshly ground black pepper

2 oz. feta cheese – cut into small cubes (optional – I can eat this as it is made from sheep’s milk. I can’t tolerate cow’s milk)

Place the lamb chops in a large baking tray.

Put the tomatoes, olives, potatoes and herbs in a large bowl.

Whisk together the lemon juice, olive oil, salt and pepper and pour over the vegetables. Stir well, cover and leave to marinate for half and hour.

Place vegetables around the lamb chops and cook for an hour – check every so often and give veg.  astir.

Add feta cheese (optional) and serve.

Kate’s Chicken and Chorizo Tray Bake (4)

 

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Inspired by to a visit to my sister-in-law who served me something similar. Chicken and chorizo are good together and everything is cooked in a large metal baking tray. I used a mixture of bone-in chicken and thighs with the skin on (love crispy chicken skin – a naughty treat!). I seared the chicken first in a skillet on both sides and made sure the skin was nice and crisp. All the chopped vegetables were tossed in oil and seasoned in a large mixing bowl to ensure an even coating. Everything was placed in the baking tray – veg. at one side, the chicken and sausage in separate parts of the tray. Cooking took and hour at a high heat between 375 and 400 degrees. Because the chorizo sausage gives out quite a bit of fat I immediately decanted everything to a serving platter with a slotted spoon placing the veg. on the bottom and placed the chicken and sausage on top. Wunderbar!

1medium eggplant – sliced and salted

2 tbsp. olive oil, seasoned with salt and freshly ground black pepper

2 bone-in chicken breasts with skin on

2 chicken thighs with skin on

1 large onion – roughly chopped

2 large cloves of garlic – grated

2 red peppers – de-seeded and sliced

1 dry pint baby tomatoes

1 tbsp. fat reserved from cooking the chicken

8 oz. chorizo sausage – cut into thickish slices

Pre-heat oven to 375-400 degrees.

Let the eggplant stand for 30 minutes, then rinse and cut into smallish chunks

Place 1 tbsp. seasoned olive oil in a skillet and when really hot add the chicken and sear on both sides making sure that the chicken skin is nice and crisp.

Put the other tbsp. of olive oil in a large mixing bowl and add the veg. one at a time mixing well before adding the next veg. Finally add 1 tbsp. of the fat reserved from cooking the chicken.

Place all ingredients in the baking tray making sure the veg., chicken and sausage are slightly separated from each other and cook for an hour, checking every 20 minutes to give veg. a good stir.